P&J Oyster Company Recipes

Oyster Stew

Ingredients

2 pints P & J Brand Oysters
2 cups oyster liqueur
1/4 lb. butter
4 tbsp. flour
1 cup chopped onions
3 cloves of garlic, chopped
1 cup chopped celery
1/4 tsp. thyme
1&1/2 cup chopped parsley
dash of basil
4 cups of milk
1/2 cup green onions
1 lemon sliced thin

Preparation

In a large pot, melt butter on a medium-low flame. Add all chopped vegetable seasonings, except 1/2 cup of parsley. Sauté for about 5 minutes. Add flour and blend in well. Add oysters, oyster liqueur and milk. Cook on medium-low flame for about 15-20 minutes, stirring occasionally. Salt and pepper to taste. Garnish with parsley and lemon slices. Serves approximately 8 – 10 people.

P&J Oyster Company • New Orleans • Established 1876

Oyster and Crawfish Pasta
in a saffron sauce

Ingredients

1 pint of P & J Brand oysters
1/2 lb. of crawfish tails
1 pinch of saffron
3/4 pint of heavy whipping cream
1/4 tsp. garlic powder
3 green onions
1/2 tbsp. onion powder
1/2 medium tomato (cut in small pieces)
1/4 stick of butter of margarine
1 pinch of cayenne pepper
1/2 pack of vermicelli pasta

Preparation

Sauté, in butter, green onions, tomatoes, garlic powder, onion powder, cayenne, in a large pan, for about 5 minutes on a low flame. In a sauce pan heat oysters on medium low flame until oysters curl, (about 3-4 minutes). Pour off oyster liqueur and save oysters until later. Stir in cream and saffron on a high flame, stirring continually until sauce thickens. Add crawfish tails and oysters. Salt and pepper to taste. Shrimp or lump crabmeat can be substituted for crawfish. And either or all seafoods can be used.

P&J Oyster Company • New Orleans • Established 1876

Oysters Bienville

Ingredients

2 pints P & J Brand oysters
2 cups half & half
5 to 6 dozen large oyster shells
1/4 cup white wine
1 pound peeled medium shrimp
1/2 cup fresh grated Romano cheese
1/2 lb. fresh mushrooms
1 stick of butter
5 cloves of garlic chopped
3 slices diced bacon
1 large onion chopped
Italian bread crumbs
1 & 1/2 cups of chicken broth
1/2 tsp. cayenne pepper
3 tsp. flour
rock salt
paprika
salt and pepper

Preparation

Boil oyster shells in salt water for at least one hour. Make sure that there is not any of the muscle of the oyster left in the shell after boiling. (These shells can be used over and over again). Poach oysters in their liqueur for approximately 3-4 minutes, or until oysters curl, put aside. (Save oyster liqueur.) In a large sauté pan, melt 1/2 stick butter and stir in flour. Add half & half, chicken broth, white wine and oyster liqueur. Stir continually until sauce thickens. In a separate pan, sauté all vegetable ingredients and diced bacon. Put sautéed veggies, bacon, bread crumbs, cayenne, and diced shrimp, into sauce. Salt and pepper to taste. Heat on low flame until sauce thickens. Place the oyster shells on a layer of rock salt in a baking dish. Place poached oysters on shells, and spoon sauce over oysters. Then sprinkle Romano cheese and paprika on top. Put baking dish with oysters under broiler until golden brown. Serves 10-12 entrees or 20-24 appetizers. Ingredients can be cut in half for smaller parties.

P&J Oyster Company • New Orleans • Established 1876

Al’s Oyster Rockefeller

Ingredients

2 pints of P & J Brand oysters
1 cup fresh grated Romano cheese
2 packages frozen spinach (thawed)
1/4 cup of Herbsaint or Pernod liquor
2 stalks celery
1 lemon
1/4 head iceberg lettuce
1/2 cup Italian bread crumbs
1 stick of butter or margarine
rock salt
5-6 dozen large oyster shells
salt and pepper
1 bunch green onions

Preparation

Chop all vegetable ingredients in food processor. Sauté, in butter, in a large sauce pan, on a low flame for about 10 minutes. Add Romano cheese and bread crumbs to tighten the sauce. Pour in liquor. Poach oysters in a small sauté pan, in their own water, until the oysters curl. (About 2-3 minutes.) Place cleaned oyster shells on a bed of rock salt in a baking dish. Place poached oysters on shells, then top with Rockefeller sauce. Bake for 10 minutes in 350 degree oven. Before serving add a dash of the liquor and a squeeze of the lemon, on the top of each baked oyster. Serves approximately 6 entrees or 12 appetizers.

P&J Oyster Company • New Orleans • Established 1876

Cajun Oysters Bordelaise

Ingredients

2 pints of P & J Brand oysters
3 cloves of chopped garlic
4 Tbsp. concentrated liquid crab boil
2 chopped green onions
1 & 1/2 sticks of butter
1 lemon
1 pinch of cayenne
1/4 cup fresh grated Romano
5-6 dozen large oyster shells

Preparation

Boil oysters in crab boil for about 2-4 minutes, or until the oysters curl. Sauté cayenne, garlic, and green onions in butter. Add boiled oysters to Bordelaise sauce and heat on low flame for 1 minute. Place three cleaned shells on each plate. Put an oyster and some Bordelaise sauce in each shell and top with a pinch of Romano and a squeeze of lemon. Serves 10 to 12 appetizers.

P&J Oyster Company • New Orleans • Established 1876

Oysters Maris

Ingredients

1 pint P & J Brand oysters
4 Tbsp. white wine
4 Tbsp. chopped green onions
4 cloves garlic, minced
4 Tbsp. diced fresh tomatoes
2 tsp. Dijon mustard
1 stick cold butter
4 Tbsp. chopped shallots
1 tsp. Seafood Magic

Preparation

Place shallots, garlic, tomatoes, wine, oysters and seafood magic into sauté pan. Bring to a quick boil and remove oysters. Add mustard and green onions. Reduce liquid by half. Swirl in cold butter and bring to boil. Add oysters and adjust seasoning to taste. Serves 4 people.

P&J Oyster Company • New Orleans • Established 1876

Galatoire’s Oysters Rockefeller

Ingredients

24 P & J Brand oysters, liquor reserved, on 1/2 shell
1/3 cup Italian parsley
2 sticks unsalted butter
1/3 cup scallions (including green)
1/3 cup fresh celery leaves
1/2 tablespoon chervil
1/2 tablespoon tarragon
1/2 cup dried homemade bread crumbs
Tabasco sauce
2 tablespoons Pernod
Rock salt
Salt & pepper

Preparation

Mince all the greens together as finely as possible. Scrape into a mortar & work these into a smooth paste with the breadcrumbs & butter. Season to taste with salt, pepper & Tabasco, plus, if desired, Pernod (Herbsaint). Preheat broiler. Spread enough salt in a large baking tin to keep the shells from tipping. Dampen salt slightly. Embed shells, open side up, in the salt and put an oyster in each, along with some of its liquor. Spoon an equal amount of the prepared herb butter onto each of the oysters. Put in the middle shelf of the oven and broil the oysters until their edges have curled and the topping is bubbling hot, about 4-5 minutes. Serve & eat. Serves 4-6 people.

P&J Oyster Company • New Orleans • Established 1876

Dad’s Oysters Joseph

Ingredients

1 pint P & J Brand oysters
1 stick butter or margarine
3 toes garlic
1 & 1/2 cups Italian bread crumbs
3 green onions
1/2 cup fresh grated Romano cheese
1 lemon

Preparation

Chop garlic and green onions. Sauté onions and garlic in butter in sauté pan. Add oysters. Cook oysters in sautéed ingredients until oyster mantles curl (about 2 minutes). Put a layer of bread crumbs on the bottom of a Pyrex pie dish. Pour oysters and sautéed ingredients on top of the layer of bread crumbs in Pyrex pie dish. Pour rest of bread crumbs on top. Put a layer of Romano cheese on top. Broil until cheese is golden brown (1-2 minutes). Squeeze lemon on top before serving. Serves 4 as an entree or 6 as an appetizer. You can increase servings by increasing ingredients.

P&J Oyster Company • New Orleans • Established 1876

Mom’s Oysters Dunbar

Ingredients

4 large artichokes
Juice of 1 lemon
2 tbs. flour
1 stick, plus 2 Tbs. butter
1/4 cup thinly-sliced green onion
1/4 tsp. Tabasco
2 dozen oysters
Oyster water, up to one cup
1 cup sliced fresh mushrooms
1/2 cup bread crumbs
Salt and pepper

Preparation

P&J Oyster Company • New Orleans • Established 1876

Oyster and Eggplant Soup

Ingredients

1 pint P&J Brand oysters
2 medium eggplants
2 cups oyster liqueur
4 large cloves of garlic
2 ribs celery
1 cup heavy cream
4 Tbsp. butter
2 Tbsp. flour
Salt and pepper to taste

Preparation

Peel eggplant. Puree oysters, eggplant, celery and garlic. Make a light roux with flour and butter. Bring oyster liqueur to boil and add roux. Let simmer for 15 minutes. Add cream and simmer for 5 minutes. Add salt and pepper to taste.

P&J Oyster Company • New Orleans • Established 1876

Paneed Oyster Salad with Creole Mustard Dressing

Ingredients

1 pint P & J Brand oysters
2 cups Italian bread crumbs
3 eggs
2 heads Bibb lettuce
1 Tbsp. Creole mustard
4 Tbsp. olive oil
1 tsp. red wine vinegar
Salt and pepper
2 cups vegetable oil
Romano cheese

Preparation

Separate egg yolks and save egg whites. To make dressing, mix egg yolks, Creole mustard, olive oil, vinegar and salt and pepper to taste. Put oysters in egg whites. Batter oysters with bread crumbs. Fry battered oysters in vegetable oil until golden brown. Place cleaned lettuce leaves on plates and sprinkle with Romano cheese. Place 4 oysters on lettuce. Pour dressing over oysters and lettuce. Serves 6-8.

P&J Oyster Company • New Orleans • Established 1876

Raw Oysters with Cocktail Sauce

Ingredients

1 pint P & J Brand oysters
3/4 cup tomato catsup
1 lemon (squeezed)
4 tsp. horseradish
2 tsp. Lee & Perrin
1/4 tsp. Tabasco
1/4 tsp. onion powder
1/4 tsp. celery salt

Preparation

Combine all ingredients except oysters. Place 6 oysters in each of the 6 custard cups and pour about 3 tablespoons of sauce over each serving. Nest each custard cup in a small bowl filled with crushed ice. Serves 6 people.

P&J Oyster Company • New Orleans • Established 1876

Shirley’s Louisiana Oyster Pie

Ingredients

1 pint P & J Brand oysters
1 Tbsp. butter
5 slices finely chopped bacon
1/2 cup chopped green onions
2 cloves chopped garlic
Salt and pepper
1/2 chopped onion
2 Tbsp. lemon juice
1 small box sliced mushrooms
1 dash cayenne
1/4 cup flour
1/4 cup chopped parsley
1/2 tsp. salt
2 cups biscuit dough (rolled thin)

Preparation

Cook bacon in frying pan until crisp. Remove bacon, drain and crumble. Reserve 3 tablespoons of bacon fat. Sauté mushrooms, onions and green onions in bacon fat. Cover and simmer for approximately 5 minutes or until tender. Blend in flour, salt and cayenne pepper. Stir in oysters, bacon, parsley and lemon juice. Grease a 9-inch pie plate with butter. Turn oyster mixture into pie plate. Top with biscuit dough. Make several slits in top to allow heat to escape. Bake in oven at 400 degrees for approximately 20-25 minutes, or until dough is golden brown.

P&J Oyster Company • New Orleans • Established 1876

Oysters and Brie Cheese Soup

Ingredients

2 pints P & J Brand oysters
4 toes garlic (chopped)
4 tablespoons butter
1 bunch green onions (chopped)
1 pint heavy cream
Oyster liquor
1 pint half & half
1 wedge Brie cheese
Salt and pepper

Preparation

In large pan, sauté garlic and green onions. Put oysters in 4-quart pot and simmer until oysters curl and take off heat. Stir in Brie cheese and heavy cream to sautéed vegetables. Keep stirring on medium-high flame until cheese melts. (This will thicken soup sauce.) Add oysters and oyster liquor and simmer. Add half & half and heat on low flame for 5 minutes, stirring occasionally.

P&J Oyster Company • New Orleans • Established 1876

Grilled Oysters with Champagne Cream

Ingredients

5 dozen P & J Brand oysters
1 bottle (750 ml) brut Champagne
3/4 cup minced shallots, or 1 cup minced yellow onion
2 cups oyster liquor
1 quart heavy whipping cream
2 tablespoons Worcestershire sauce
1/2 cup (1 stick) unsalted butter, cut into 8 equal pieces
1/3 cup minced fresh chervil or parsley
Fresh-squeezed lemon juice
Ground cayenne pepper

Preparation

Choose oysters that are tightly closed. Using a stiff brush, scrub the shells under running cold water. Transfer to a plastic bag or covered container and refrigerate until a few minutes before cooking.

Prepare an open grill for hot direct-heat cooking. When the fire is ready, place the oysters, flat side up, on the grill rack and cook until the shells just open, about 3 minutes; discard any that fail to open.

Transfer the oysters to a work area, being careful not to spill the tasty juices. Holding each oyster in a mitt-gloved hand, use an oyster knife to pull off and discard the top shell. Should the oyster cling to the top shell, gently scrape it into the bottom shell.

Spoon some of the reserved sauce over each oyster and return the shell to the grill. Cook until the sauce is bubbly and begins to brown around the edges. Top each oyster with chervil or parsley and add a dollop of caviar, if using. Serve immediately.

You can also use pre-shucked oysters and empty oyster shells in place of the oysters in the shell. Serves 6 as a starter, or 3 as a main course.

Champagne Cream

In a small saucepan over medium-high heat, combine the Champagne and shallots. Boil, uncovered, until the liquid is reduced to about 1/4 cup, about 20 minutes. Add oyster liquor and continue boiling until slightly reduced, about 10 minutes. Add the cream and Worcestershire sauce and continue boiling until reduced to about 2 cups, about 20 minutes.

Reduce the heat to low and add the butter, 1 piece at a time, stirring after each addition with a wooden spoon until butter melts. When all the butter has been added, stir in the chervil or parsley and lemon juice, salt and cayenne pepper to taste. Makes about 2 1/2 cups.

P&J Oyster Company • New Orleans • Established 1876

Redfish Grill’s Barbequed Oysters

Ingredients

36 P & J Brand oysters
9 oz. blue cheese dressing
2 cups flour
Chopped parsley
12 oz. barbeque sauce
36 oyster shells
2 tsp. K-Paul’s Seafood Magic
Rock salt

Preparation

Drain oysters and toss in seasoned flour. Fry until golden brown, approximately 3-4 minutes at 375 degrees F. Barbeque sauce should be kept at room temperature until needed. Toss fried oysters in barbeque sauce. Place oysters in the oyster shells, facing the hinged end of the shells to the center of a plate that is filled with rock salt.

Put a dollop of blue cheese dressing in a small cocktail sauce bowl in the center of the plate. Garnish oysters with parsley. Serves 6 people.

Barbeque Sauce

5 oz. Crystal Hot Sauce
2 1/2 tablespoons honey
3 1/4 tablespoons clarified butter

Preparation

Combine the hot sauce and honey in a stainless steel bowl. Place bowl in a pot of hot water and add clarified butter in a slow stream, mixing while adding. When using sauce in recipe above, warm slowly in a pot of warm water so the sauce doesn’t break.

P&J Oyster Company • New Orleans • Established 1876

P&J’s Charbroiled Oysters

Ingredients

36 large P & J Brand raw opened oysters on the half shell
(Large shucked oysters from a container may be placed on a shell.)
1 lb. butter
2 teaspoons fresh chopped garlic
1/2 teaspoon salt
1/2 teaspoon black pepper
Grated Parmesan or Romano cheese
Chopped parsley
Tabasco or Louisiana Hot Sauce

Preparation

Mix butter with black pepper and garlic in pan. Put oysters on the barbeque pit. Spoon garlic-butter mixture over oysters (the mixture may be placed in a squeeze bottle for easy application on oysters), then put a pinch of the Italian cheese and a dash of Tabasco on each oyster. Let the oysters cook until they have a puffed-up appearance.

Serves 6.

P&J Oyster Company • New Orleans • Established 1876

Jamie Shannon’s Oyster Gratinee

Ingredients

6 large or 12 small P & J oysters
1/3 stick butter
1/4 cup Chardonnay
1/2 cup artichoke hearts, sliced thin
1/8 cup heavy cream
1 tablespoon chopped garlic
1/8 cup grated Parmesan cheese
1/4 cup chopped green onions
1/8 cup Italian breadcrumbs
K-Paul’s Seafood Magic

Preparation

In sauté pan, add butter, artichoke, garlic and green onion for about 3-4 minutes. Take out of pan and place in small serving dish.

Deglaze sauté pan with Chardonnay, adding cream and oysters. Sauté until oysters curl. Put oyster ingredients over the artichoke mixture in serving dish.

Sprinkle 1 teaspoon of Parmesan on top of sautéed oyster ingredients and 1 teaspoon of breadcrumbs on top of the cheese. Sprinkle some Seafood Magic on top. Bake in oven for 10 minutes at 350°F.

P&J Oyster Company • New Orleans • Established 1876

Jamie Shannon’s Oyster Artichoke Cakes

Ingredients

1/2 pint or 18 large P & J Brand oysters
1/4 cup chopped shallot
1 stick butter
1/2 cup Pernod, Herbsaint, or anisette
1/2 cup wild mushrooms
1/4 cup Italian breadcrumbs
1/3 cup thin-sliced artichoke hearts
1 egg
1 teaspoon chopped garlic
1/4 cup Chardonnay
1/4 cup chopped green onions
1/2 cup flour

Preparation

In a hot sauté pan, add 1/2 cup clarified butter, 1/2 cup washed wild mushrooms, 1 teaspoon chopped garlic, 1/4 cup green onions, and 1/4 cup shallots and sauté for a few minutes. Add 1/3 cup artichoke hearts and 1/4 cup Pernod to flambé for about 1 minute.

Add remaining Pernod and oysters and cook until oysters curl, about 1 minute. Add breadcrumbs and stir. Mix in 1 egg and stir. Empty ingredients into pan and chill in the freezer for an hour. Do not clean out sauté pan.

After chilling oyster mixture, form into cakes about the size of the palm of your hand and dust in flour. In remaining butter, simmer oyster cakes until browned, about 2 minutes on each side, turning gently.

After cooking oyster cakes, make the white wine oyster sauce by deglazing the uncleaned sauté pan with Chardonnay. Add a few oysters into sauce and cook until oysters curl. Place one oyster on each cake and pour about 2 tablespoons of sauce over cakes when serving.

Makes about 6 oyster cakes.

P&J Oyster Company • New Orleans • Established 1876

Aglio Olio Recipe

Ingredients

1 pint P & J oysters
1 pound angel hair pasta
Freshly ground black pepper
4 tablespoons extra virgin olive oil
2 tablespoons finely minced parsley
3 tablespoons finely sliced garlic
1 cup pasta water
2 teaspoons chili paste
4 tablespoons grated Pecorino cheese

Preparation

In a large pot of boiling, salted water, cook pasta about 8 minutes, or until al dente. Drain the pasta, reserving 1 cup of the pasta water.

In a large sauté pan, add 2 tablespoons of the olive oil and the garlic. Stir until softened and beginning to bubble. Add oysters and cook just until edges curl. Add chili paste, 1/2 cup of the pasta water, a pinch of salt, a twist of pepper and the parsley. Add pasta to pan and toss.

Add another 1/2 cup of pasta water, the remaining 2 tablespoons olive oil, and 2 tablespoons of the Pecorino cheese. Toss. Remove to serving bowl. Add the remaining Pecorino cheese and serve immediately.

P&J Oyster Company • New Orleans • Established 1876

Cajun Oyster Stew in Patty Shells

Chef John Folse’s Lafitte’s Landing

Ingredients

1 pint P & J Brand oysters
6 large baked patty shells
1 Tbsp. minced garlic
3/4 cup vegetable oil
2 quarts oyster liquor
1 cup flour
1 cup diced onion
1/2 cup diced parsley
1 cup diced celery
3/4 cup chopped scallions
1 cup diced bell pepper
Salt and cracked pepper to taste

Preparation

Pre-bake the patty shells according to package directions and set aside. In a heavy-bottomed sauce pot, preheat oil over medium-high heat. Add flour and blend well using a wire whisk. Continue to stir until a dark roux is achieved.

Once the roux is golden brown, add the onions, celery, bell pepper, and garlic. Cook 3 to 5 minutes or until vegetables are wilted. Slowly add oyster liquor, stirring constantly with a wire whisk until all the oyster liquor is added.

Remember that once the fresh oysters are added, the natural juices will thin out the stew. Simmer for 20 to 30 minutes, stirring occasionally, and add oysters. Continue to cook until the edges of the oysters curl. Do not overcook the oysters.

Season the stew to taste with fresh cracked pepper and salt. Ladle a generous serving of oyster stew into the patty shells. Garnish with chopped scallions and parsley. Serve 1 as an appetizer or 2 as an entrée.

P&J Oyster Company • New Orleans • Established 1876

Tom Fitzmorris’ Oysters Bienville

Ingredients

4 dozen large P & J Brand oysters, well drained
1 lb. small shrimp (50 count), peeled, rinsed, and chopped coarsely
1 stick butter
1 rib celery, chopped coarsely
1 large ripe red bell pepper, seeds and membrane removed, chopped coarsely
8 oz. small white mushrooms, chopped coarsely
1/2 cup flour
2/3 cup milk, heated to near boiling
2 egg yolks
2/3 cup finely shredded mozzarella cheese
1/4 cup dry sherry
4 strips lean bacon, fried crisp and crumbled
2 green onions, sliced finely
1 cup oyster water (or as much as available, plus enough water to make a cup)
1 cup bread crumbs
1 tsp. salt-free Creole seasoning
1/2 tsp. salt
1/4 cup grated Parmesan cheese

Preparation

P&J Oyster Company • New Orleans • Established 1876

Sally’s Oyster Dressing

Ingredients

1 quart P&J oysters
1 cup cold water
3/8 pound (1 1/2 sticks) margarine
1 1/2 cups chopped onions
1 cup chopped celery
1 cup chopped green bell peppers
4 teaspoons Chef Paul Prudhomme’s Seafood Magic
1 teaspoon minced garlic
1/2 cup chopped green onions
1/2 cup very finely chopped fresh parsley
3 bay leaves
1 cup very fine dry bread crumbs
2 tablespoons unsalted butter, softened

Preparation

Combine the oysters and water; stir and refrigerate at least 1 hour. Strain and reserve the oysters and oyster water; refrigerate until ready to use.

Melt 4 tablespoons of the margarine in a large skillet over high heat. When margarine is almost melted, add 3/4 cup of the onions, 1/2 cup of the celery and 1/2 cup of the bell peppers. Sauté over high heat until onions are dark brown but not burned, about 8 minutes, stirring frequently.

When the onions are browned, stir 2 teaspoons of the Seafood Magic and the garlic into the skillet. Reduce heat to medium and continue cooking 5 minutes, stirring occasionally.

Add the remaining 3/4 cup onions, 1/2 cup celery, 1/2 cup bell peppers and 1 stick margarine, and 1/4 cup of the green onions, 1/4 cup of the parsley and the bay leaves. Stir until margarine is melted. Continue cooking 10 minutes, stirring occasionally.

Stir in the reserved oyster water and cook over high heat about 10 minutes, stirring occasionally. Stir in the remaining 2 teaspoons Seafood Magic and enough bread crumbs to make a moist, but not runny dressing; remove from heat.

Stir in the drained oysters. Spoon dressing into an ungreased 8 x 8-inch baking pan and bake uncovered in a 350°F oven for 30 minutes. Remove from oven, discard bay leaves and stir in the butter and the remaining 1/4 cup green onions and 1/4 cup parsley.

P&J Oyster Company • New Orleans • Established 1876

Bacon Wrapped Oysters in Lemon Butter

The Dakota Restaurant

Ingredients

1 pint P & J oysters
1 tsp. cayenne pepper
9 strips thin-sliced bacon
1 tsp. black pepper
2 whole eggs
1 tsp. white pepper
1 cup milk
1 tsp. granulated garlic powder
2 cups yellow corn flour
2 quarts vegetable oil
1 Tbsp. salt

Preparation

Lay out bacon strips on a sheet pan and place in 325°F oven for 5 minutes or until about half cooked. Remove strips from pan and place on a towel to drain excess grease.

Cut bacon strips in half and wrap each oyster with a half piece of bacon. Secure with a toothpick. In a small bowl, mix the eggs and milk. In a separate bowl, add the corn flour and season with salt, cayenne pepper, black pepper, white pepper, and granulated garlic powder.

Dredge the bacon-wrapped oysters in the egg wash, then lightly coat with seasoned corn flour. In a 4-quart pot, heat the oil between 325°F and 350°F. Slowly drop in oysters and fry for 3-4 minutes, or until crisp.

Do not attempt to cook too many oysters at one time, because the oil will cool down and the oysters will become greasy. Remove oysters from pot and place on a towel to drain excess oil. Makes about 8 servings.

Lemon Butter Sauce

1 cup white wine
Juice of 1 lemon
1/2 pound cold unsalted butter, cut into chips
1 tsp. salt
1 tsp. white pepper

Sauce Preparation

Place white wine and lemon juice in a small saucepan and simmer until reduced to about 1/4 cup. Lower heat and slowly add butter chips, a few at a time, stirring constantly until all the butter is dissolved. Remove butter sauce from heat and season with salt and pepper. Place butter sauce on a plate and serve with bacon-wrapped fried oysters.

P&J Oyster Company • New Orleans • Established 1876

Zea Café’s Asian Sweet and Spicy Sesame Oysters

Ingredients

36 shucked fresh oysters
3/4 cup sweet, thick Chinese soy sauce
1/4 cup chile-garlic sauce
2/3 cup self-rising flour
2/3 cup self-rising yellow cornmeal
2/3 cup self-rising white cornmeal
1 tablespoon salt
1 tablespoon freshly ground black pepper
1/2 gallon (approximately) peanut oil
1 cup sweet chile sauce
1 bunch fresh basil leaves, cut into thin strips
1/4 cup toasted sesame seeds

Preparation

Strain the oyster juices (the “liquor”) into a container to remove grit and refrigerate or freeze for future use. Set the oysters aside.

Combine the soy sauce with the chile-garlic sauce and mix well. Set aside. (The third sauce—the sweet chile—will not be used until serving time.)

In a small bowl, evenly combine the flour and the yellow and white cornmeals and season with salt and pepper. Dredge each of the oysters in the flour mixture, lightly coating them, then gently shake them to remove excess flour. Set aside.

Place a large, heavy pot or Dutch oven no more than 1/3 full of peanut oil over high heat (or set a deep fryer to 350°F). Set the oven temperature to 200°F. Line a baking sheet with paper towels and place it in the oven.

When the oil reaches the correct temperature, use tongs to drop each oyster in the hot oil and fry until golden. Using a slotted spoon, transfer the oysters to the warm oven until all of them have been fried.

On each serving plate, pool equal amounts of the combined soy and chile-garlic sauces. Place an oyster on each puddle of sauce. Spoon some of the sweet-chile sauce on top of each oyster. Sprinkle each oyster with some of the basil strips and sesame seeds.

Yield: 36 hors d’oeuvres, 12 appetizers, or 6 main-course servings.

P&J Oyster Company • New Orleans • Established 1876

Oysters Gabie

Gabrielle’s Restaurant • New Orleans

Ingredients

1 pint P & J oysters, unwashed
1 lemon, halved
4 Tbsp. extra virgin olive oil
2 large artichokes
4 oz. finely chopped pancetta or Italian cured bacon
1 Tbsp. butter
1/4 cup chopped scallions
1 Tbsp. minced garlic
2 Tbsp. fresh minced parsley
1/4 cup plus 2 Tbsp. Italian bread crumbs
1/4 cup plus 2 Tbsp. grated Parmesan cheese

Hollandaise Sauce Ingredients

2 Tbsp. cider vinegar
1/4 tsp. whole peppercorns
4 Tbsp. cold water
6 large egg yolks
2 cups warm, clarified butter
1 Tbsp. fresh-squeezed lemon juice
1/8 tsp. cayenne pepper

Preparation

Place the lemon halves and 2 tablespoons of olive oil in a large pot of boiling water. Add the artichokes and cook until tender, about 20 minutes.

Drain and allow to cool. Pull off the leaves and scrape off the artichoke flesh at the ends. Dig out the inedible fuzzy choke with a spoon and discard. Dice the artichoke heart. Set aside with the reserved scraped flesh.

Heat the oven to 450°F. In a medium sauté pan or skillet, heat 1 tablespoon of olive oil and cook pancetta until brown. Add remaining tablespoon of oil and butter. Sauté the scallions, garlic and parsley until tender, about 3-4 minutes.

Add the diced artichoke and lemon juice. If the dressing seems dry, add some oyster liquor to moisten. Sauté for about 2 minutes. Add salt and pepper and adjust seasonings to taste.

Remove from heat, add 1/4 cup of the bread crumbs and 1/4 cup of the Parmesan cheese and toss lightly.

Place 4-5 oysters into individual casseroles or ramekins. Top with the artichoke dressing. Sprinkle with remaining cheese and bread crumbs. Bake until browned, 10-15 minutes. Serve with a drizzle of hollandaise sauce.

P&J Oyster Company • New Orleans • Established 1876

Chef Paul Prudhomme’s Famous Barbequed Shrimp

Ingredients

2 dozen large shrimp with heads and shells, about 1 pound
1/4 pound (1 stick) plus 5 tablespoons unsalted butter, in all
1 1/2 teaspoons minced fresh garlic
1 teaspoon Worcestershire sauce
1 tablespoon plus 1 teaspoon Chef Paul Prudhomme’s Seafood Magic, or Chef Paul Prudhomme’s Blackened Redfish Magic
1/2 cup shrimp stock
1/4 cup beer, unopened but at room temperature

Preparation

Rinse the shrimp in cold water and drain them well. Pinch off and discard the portion of the head from the eyes forward (including the eyes, but not the protruding long spine above the eyes). Leave as much as possible of the orange-colored shrimp fat from the head attached to the body. Set aside.

Combine 1 stick of the butter, the garlic, Worcestershire sauce, and Seafood Magic or Blackened Redfish Magic in a large skillet over high heat.

When the butter melts, add the shrimp. Cook for 2 minutes, shaking (versus stirring) in a back-and-forth motion. Add the remaining 5 tablespoons butter and the stock. Cook and shake the pan for 2 minutes.

Add the beer and cook and shake the pan for 1 minute more. Remove from the heat and serve immediately in bowls with lots of French bread on the side, or on a platter with cooked rice mounded in the middle and the shrimp and sauce surrounding it.

Serves 2 as large entrées or 4 as large appetizers. Preparation time: 20-30 minutes.

P&J Oyster Company • New Orleans • Established 1876

Hang Town Fry

Hangtown Fry is a type of omelet that was made famous during the California Gold Rush in the 1850s in Placerville, California. The most common version includes bacon and oysters combined with eggs and fried together.

Ingredients

7 eggs
1/2 cup (50 g) panko bread crumbs
1/4 cup (34 g) all-purpose flour
12 P & J Brand oysters
, shucked and patted dry
Kosher salt and black pepper, to taste
4 tablespoons (56 g) unsalted butter
4 oz. (115 g) cooked bacon, crumbled
2 scallions, sliced thin
Hot sauce, for serving

Preparation

In a small bowl, beat 1 egg. Pour the bread crumbs and flour into two separate bowls, lining them up next to the egg bowl. Use a pinch of the flour to dust a small plate and set aside.

Season the oysters with salt and pepper. Dip each oyster in flour, then egg, then bread crumbs and place on the floured plate to rest.

Heat the butter in a 12-inch cast iron or nonstick skillet over medium-high heat. Once the butter is hot, add the oysters and fry, flipping once, until golden brown all over, 5 to 6 minutes.

While the oysters are cooking, whisk the remaining eggs in a bowl and season with salt and pepper. When the oysters are finished, leave them in the pan and slowly pour in the eggs.

Stir in half of the bacon and scallions and spread the oysters out evenly. Lower the heat to medium-low and cook until the eggs have just started to set, about 3 minutes.

Use a spatula to smooth over the top, then cover and cook until the top is set, about 5 minutes. Transfer to a plate and garnish with the remaining bacon and scallions. Serve warm with your favorite hot sauce.

P&J Oyster Company • New Orleans • Established 1876

Oysters Foch

Antoine’s Restaurant • New Orleans

Oysters Foch, named for France’s World War I Field Marshal Ferdinand Foch, is a staple of the menu at Antoine’s, America’s oldest continuously family-owned restaurant. The dish consists of fried oysters atop toast lavishly spread with duck- or goose-liver pâté, then crowned with Colbert sauce.

This versatile sauce, named after Frenchman Jean-Baptiste Colbert, King Louis XIV’s finance minister, can be served with grilled meats, seafood and game.

Caramel Coloring

3 tablespoons granulated sugar
1 tablespoon water
Pinch of cream of tartar
1/4 cup boiling water

Preparation

Begin by preparing the Colbert sauce as follows: Put 3 tablespoons sugar and 1 tablespoon water into a small saucepan. Over low heat, dissolve the sugar, then increase heat to medium-high. Cover and boil for 2 minutes.

Remove the lid and stir in a pinch of cream of tartar. Boil uncovered until the mixture becomes very dark, about 15 minutes. Remove from heat and allow to cool partially.

As it is cooling, boil 1/4 cup of water. Add the boiling water to the saucepan and stir to blend. Cool the liquid to room temperature.

Hollandaise Sauce

Yield: 1 1/4 cups

3 tablespoons water
3 yolks from large eggs
Salt and freshly ground white pepper, to taste
1/2 cup clarified butter
2 to 3 teaspoons fresh lemon juice

Preparation

Warm the clarified butter. Keep it warm, but not hot. In a small, heavy saucepan, combine the water, egg yolks and a pinch of salt.

Over low heat, whisk the mixture continuously until it is foamy and thick enough to form a ribbon when the whisk is lifted above the mixture. Once the mixture has thickened, remove it from heat. If it continues to heat, it will curdle.

To stop the sauce from cooking any further, you may stir in an ice cube or cool the saucepan by tipping it to the side and carefully placing the base under cold running water for a few seconds.

Once the sauce is off the heat, begin adding the warm (not hot) clarified butter drop by drop, again whisking continuously. Add the butter very slowly for about 30 seconds, then add the rest of the butter in a very thin, steady stream, whisking until it is all incorporated.

Whisk in 2 teaspoons of lemon juice, and taste the sauce. You should be able to taste the lemon, but it should not taste sour or overpower the delicate taste of the sauce. If necessary, add more lemon juice bit by bit to achieve the perfect balance.

Adjust the seasoning with salt and add a pinch of white pepper. Hold the sauce in the top of a double boiler over warm water for up to 45 minutes. The water must not be so hot as to cook the sauce further.

P&J Oyster Company • New Orleans • Established 1876